Peel and thinly
slice the apples. Sprinkle with lemon juice, sugar and cinnamon. Set aside.

Pre cook
the rice for 3 minutes in abundant, boiling water.

Drain and
rinse with cold water.

Set aside.

Add sugar,
the teaspoon of butter and lemon zest to the milk and bring to a boil.

Add the
rice and cook at low heat, stirring from time to time for about 10 to 15
minutes or until rice gets soft and creamy.Set aside
and let cool down.Grease a
large, rectangular casserole.Beat butter
(at room temperature) and sugar until creamy then add the yolks one by one

Continue beating until the mixture is smooth and creamy.

Add the lemon zest and incorporate
to the rice mixture.

Beat the
egg whites with a pinch of salt until stiff peaks form.

Gently
combine 1/3 of the beaten egg whites into rice mixture, and then add carefully
the remaining egg whites.

Spoon half
of the rice mixture into a casserole.

Cover with the
apples.

Spread the
remaining rice mixture until covered.

Bake at
medium heat (220 C) for about 45 minutes
or until slightly golden brown.

Let cool down, then cut into small squares or, with a ring mold, into small, round cakes.